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Vanilla Cupcakes

It is a nice sunny day, so I thought I would make some cute little cupcakes. Can’t resist a good cupcake, I love icing on cakes it is the best bit of a cake.

You can’t beat just a simple vanilla cupcake in my opinion.

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They’re super-simple to make and taste divine – great as a teatime treat. I will admit I love vanilla cupcakes without buttercream straight out the oven when they are warm as they taste so good.

This cupcake recipe uses self-raising flour and baking powder for an extra-fluffy texture and an all-important drop of vanilla extract to add that moreish vanilla flavour.

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Vanilla cupcakes are such a staple and I use this recipe in all my cupcake bakes and just change when needed.  I added sprinkles to these cupcakes but you can decorate these however you like.

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Vanilla Cupcakes

Course Dessert
Cuisine British
Keyword Baking, Cakes, Cupcakes, vanilla cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes

Ingredients

Cupcake Ingredients

  • 175 g Self-raising flour
  • 175 g Unsalted Butter room temperature
  • 3 Eggs
  • 175 g Caster Sugar
  • 2 tbsp Milk
  • ½ tsp Vanilla Extract
  • ½ tsp Baking Powder

Butter Icing

  • 1.36 kg Unsalted Butter room temperature
  • 900 g Icing Sugar sifted
  • ½ tsp Vanilla Extract
  • 200 g Pasteurized Egg Whites

Instructions

  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Put muffin cases into a 12-hole muffin tin.
  • Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
  • Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in.
  • Fill each cupcake case until about ¾ full then place in the oven to cook for 20 minutes.
  • Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.

Buttercream Method

  • Measure egg whites and powdered sugar into a bowl.Using the paddle attachment, beat on medium/high for 5 minutes until it is white and glossy.
  • Set mixer to medium, gradually add butter making sure all combined before adding next piece.
  • Once all the butter is incorporated then beat for 5-10 minutes on medium/high until light and fluffy.
  • Then add in the vanilla extract and fold in until fully incorporated.
  • Once the buttercream is ready, fill a piping bag with a round nozzle on the end and pipe on to the cooled cupcakes. Then top with sprinkles

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